Easy Sago Kheer Recipe

Sindhi kheerni is a decadent milk based dessert made with tapioca pearls. This is an easy Sindhi dessert that can be made for any celebration big or small. I love make it for festivals, like Diwali and for birthdays.

Sago kheer aka sabudana kheer is one of the easiest Indian dessert to make. Soaked tapioca pearls are cooked in milk until they are translucent and cooked through. They thicken the mixture as they cool giving a nice thick pudding like consistency.

About the Recipe

I love milk based desserts. Be it Indian style rice pudding with jaggery or this Syrian rice pudding or even this vegan kheer using almond milk.

Sago kheer is a popular Indian dessert that is widely made across India. Each region has its own version with slight differences in the ingredients or flavorings used.

Essentially it is a pudding like dish made with milk and sabudana or tapioca pearls. Traditionally Sindhi kheerni is made either with sago or vermicelli. But in this recipe, I also add some vermicelli to sago to give it a nice textural contrast.

What is Sago?

Sago is also known as sabudana in Hindi, saggubiyyam in Telugu and javvarisi in Tamil. It is made from the inner part, or pith, of the stem of the sago palm tree. It is a flavorless starch and is used widely in Indian dishes.

Sago is an almost pure carbohydrate and is essentially fat- and protein-free food. Despite being nutritionally deficient it is a staple in some cultures. It is eaten during the fasting (vrat) season in some regions of India.

Sabudana Khichdi is a very popular savory dish made with sago. It is also used to make crispy and crunchy sago murukku. So all in all this is a very versatile ingredient that is great to have in the pantry.

Why this recipe works

If you have cooked with sago, you know that it is quite temperamental. If not prepped and cooked properly - it has a tendency to become either too soft or stay uncooked.

But in this recipe, soaking sago for an hour, helps to make the grains absorb enough water. After simmering in the milk, they are perfectly cooked. So, do not skip the soaking step.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

To make this Sindhi Kheerni aka saggubiyyam payasam, you will need the following ingredients:

• Sago or sabudana - look for medium sized grain. These cook evenly and don't become a mush after simmering. These are widely available in Indian or Asian grocery stores.
• Vermicelli or Semya - this is an optional ingredient, but I love the textural contrast it provides to the dish. I use the really thin seviyan sold at Indian or Asian groceries.
• Milk - I recommend whole milk for the best creamy texture. But 2% would also work. You can also use evaporated milk to save time from simmering milk.
• Sugar - your basic white granulated sugar
• Flavoring - saffron, ground cardamom
• Nuts - most commonly used are cashews, almonds, pistachios

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Start by soaking sago in just enough water to cover it for at least 1 hour and up to 3 hours in advance. The grains should absorb all of the water and be plump when ready.

In a small pan, dry roast the vermicelli until lightly golden. Set aside.

In a medium size saucepan on medium heat, bring milk to a boil, stirring occasionally to make sure that it does not scorch the bottom. Add the soaked sago, roasted vermicelli and cook, stirring occasionally, till sago turns transparent and vermicelli is tender.

Stir in sugar, ground cardamom, saffron and mix well. Cook till sugar melts and the kheer thickens slightly. Turn off the heat.

Kheer will thicken as it cools. Garnish with chopped nuts and serve at room temperature or chilled.

Tips

• Make sure to use medium size sago grains to make this kheer. Small ones might become overcooked and mushy.
• When soaking sago, make sure to add just enough water. Too much water will make them fall apart while cooking.
• Feel free to use 2% milk. Add some cream or evaporated milk to make it more creamy and decadent.
• Stir in 1 tablespoon of ground almonds or almond flour to make the kheer thick and taste nutty. MTR badam mix is also a great addition.
• Sabudana kheer tends to thicken as it sits. So turn off the heat once the sago pearls are cooked through.
• If the kheer gets too thick, then stir in some milk to thin it out.
• Leftover kheer can be stored in an airtight container in the the fridge for up to 3 days. I do not recommend freezing this dessert.

You might also like

Here are a few more North Indian dishes that you might enjoy:

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Sindhi Kheerni

Sago Kheer is a creamy, decadent milk pudding made with tapioca pearls. It is easy to make and is perfect for any celebration.

Author: Pavani

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Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Soaking Time:: 1 hour hr

Total Time: 1 hour hr 25 minutes mins

Course: Dessert

Cuisine: sindhi

Servings: 8 servings

Ingredients

1x2x3x

• ¼ cup Sago pearls
• 3 tablespoons Vermicelli (Semya)
• 2 cups (500 ml) Whole or 2% Milk
• 3~4 tablespoons Sugar, adjust as per taste preference
• 3 tablespoons Chopped Nuts
• ⅛ teaspoon Ground Cardamom
• A pinch Saffron

Instructions

• In a small bowl, add sago and just enough water to cover it. Soak for at least 1 hour and up to 3 hours in advance. The grains should absorb all of the water and be plump when ready.
• In a small pan, dry roast the vermicelli until lightly golden, about 2~3 minutes. Set aside.
• In a medium size saucepan on medium heat, bring milk to a boil, stirring occasionally to make sure that it does not scorch the bottom. Add the soaked sago, roasted vermicelli and cook, stirring occasionally, till sago turns transparent and vermicelli is tender, about 10~12 minutes
• Stir in sugar, ground cardamom, saffron and mix well. Cook till sugar melts and the mixture thickens a little bit, about 5~7 minutes. Turn off the heat.
• Kheer will thicken as it cools. Garnish with chopped nuts and serve at room temperature or chilled.

Video

Notes

• Make sure to use medium size sago grains to make this kheer. Small ones might become overcooked and mushy.
• When soaking sago, make sure to add just enough water. Too much water will make them fall apart while cooking.
• Feel free to use 2% milk. Add some cream or evaporated milk to make it more creamy and decadent.
• Stir in 1 tablespoon of ground almonds or almond flour to make the kheer thick and taste nutty. MTR badam mix is also a great addition.
• Sabudana kheer tends to thicken as it sits. So turn off the heat once the sago pearls are cooked through.
• If the kheer gets too thick, then stir in some milk to thin it out.
• Leftover kheer can be stored in an airtight container in the the fridge for up to 3 days. I do not recommend freezing this dessert.

Nutrition

Calories: 306kcal | Carbohydrates: 63g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 43mg | Potassium: 106mg | Fiber: 1g | Sugar: 54g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

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